Dahi batata sev puri

It is tradition in my house to end paani puri dinner with dahi batata sev puri. Also the left over puri's results in dahi batada sev puri.

I learnt the accronym DBSP when I visited Pune. Vaishali restaurant on FC road is famous for DBSP. If you miss DBSP you need to try following recipe.

The only tip I will give you do not wait for long after you make this dish as puris will turn soggy. Be careful though if you start eating once it is hard to stop :).

Ingredients:
Boiled potato: 2 small to medium
Black boiled channa: 1 cup
Sprouted mung: 1 cup
Plain yogurt/ dahi: 1 cup
Paani puri's puri: 10
Tamarind chutney or tamarind and dates chutney
Nylon sev: 1 cup
Coriander to garnish
Chaat masala: as per taste
Red chili powder: as per taste
Salt to taste
Sugar: 1 tea spoon
Turmeric powder: 1-2 tea spoon

Preparation:
Take sprouted mung about 1 cup.
Take 2 cups of water and boil it. Add salt and turmeric powder in the water and let it boil. Add mung once water starts boiling. Cook until mung are boiled.
Rinse excess water.
Boil, peel and mesh potato.
Soak channa for 8 hours and boil it until soft or use the tinned one. Mix potato, channa, mung together.
Add salt to taste, chaat masala and red chili powder.
Mix well. You can prepare this mixture in advance in keep refrigerated for up to 2 days
Take plain yogurt in a bowl, add water if necessary and add little bit sugar. Mix until it is smooth texture.
Clean, wash and fine chop coriander.
Take a serving plate and set puri's on it. Using a small spoon or index finger tap gentle on one side of puri to make a small opening on one side.

Fill up all puris 2/3 with aloo masala.
Add tamarind & dates chutney according to your taste. I like little sweet taste so I add 2 tea spoon in each puri.

Now add yogurt in each puri. Add til puris are filled up to the top.
Sprinkle red chili powder on each puri.
Add nice amount of nylon sev. Let it drop on the plate if it does but make sure you make a little hill on each puri :). Add chaat masala on each puri.
Garnish with coriander.